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Espresso

Making espresso at home gives you total control over your coffee experience. You'll save money, enjoy fresher shots, and develop a genuine skill that impresses friends and family. This concentrated shot of coffee can be enjoyed standalone or as the base for lattes, cappuccinos, and other milk drinks.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 shot
Course: Drinks and Beverages
Cuisine: Italian
Calories: 4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 18 to 20 grams espresso-roast coffee beans fresh roasted within the last 2 to 3 weeks
  • Filtered water or distilled water

Equipment

  • Espresso machine
  • Burr grinder
  • Tamper
  • Kitchen scale
  • Espresso cups or shot glasses
  • Cleaning brush

Method
 

  1. Turn on your espresso machine and let it run for 10 to 15 minutes so the group head and basket reach brewing temperature. Run a blank shot (water only) through the group head to flush out old grounds and clear the line.
  2. Grind 18 to 20 grams of fresh espresso beans to a fine consistency, similar to powdered sugar or sand using a burr grinder.
  3. Pour your ground coffee into the portafilter basket and give it a gentle shake to level the grounds.
  4. Place the portafilter on a level surface and press down with a tamper using about 30 pounds of pressure, keeping the tamper perfectly level.
  5. Lock the portafilter into the group head and immediately run water for 1 to 2 seconds, then stop to purge the group head.
  6. Place your espresso cup under the spout and position it so the stream flows directly into it.
  7. Engage the pump and watch the espresso flow. Stop the extraction when you've pulled about 1 to 1.5 ounces of liquid. The total time should be 25 to 30 seconds from the moment water starts flowing.
  8. Remove the portafilter and immediately purge the group head for 1 to 2 seconds to clear any remaining grounds. Tap out the spent puck into a knock box and rinse the basket and portafilter under hot water.

Notes

Grind just before brewing for best results. Use fresh beans roasted no more than 3 weeks ago. Keep your machine clean by backflushing daily and descaling every 2 to 4 weeks. Tamp with consistent pressure every time. Watch your extraction time - shots that pull too fast taste sour and thin, shots that pull too slow taste bitter and burnt.